The Hard Left Lounge

Sample Dining Menu

TOMATO BISQUE (GF, VE) | 9

SMOKED SALMON CHOWDER | 11

WISCONSIN CHEESE CURDS (GF, V) | 13
Battered & served with house ranch

MAPLE-GLAZED CARROTS (GF, V) | 13
Roasted young carrots, Wisconsin maple syrup, chopped pistachio, Montchevre goat cheese

FRENCH FRIES (GF, V) | 11
Served with Wisconsin sharp cheddar spread & dijonnaise

PAM’s SALAD (GF, V) | 15
Mixed leafy greens, roasted butternut squash, Montchevre goat cheese, shaved onion, toasted Marcona almonds, Siebkens Dressing

Add 4oz Grilled Faroe Island Salmon +10 or Grilled Chicken Breast +8

All hot sandwiches are served with french fries or veggies – substitute Side Salad +5

FRIED CHICKEN SANDWICH | 17
Buttermilk-marinated fried chicken (GF); served with house bread & butter pickles, tabasco, & dijonnaise, on brioche bun | Gluten-free bun +2

THE HARD LEFT BURGER* | 19
Two ¼ lbs patties smashed and caramelized with mild cheddar, shaved red onion, dijonnaise, & house dill pickles, served on brioche bun | Gluten-free bun +2

WISCONSIN CARBONARA | 24
House-made bucatini pasta, sous-vide bacon, egg yolk, SarVecchio, Wisconsin cream, chardonnay, butcher’s cracked peppercorn

RISOTTO ALLA PUTTANESCA (GF, VE) | 16/25
Roasted San Marzano tomatoes, capers, green & black olives, oregano, basil, chardonnay, Carnaroli rice

CHICKEN MARSALA (GF) | 26
Two Marsala-braised chicken thighs, creamy mascarpone polenta, shiitake & cremini mushrooms, SarVecchio, Wisconsin cream, zested lemon

BUTTERED PASTA (V) | 9

Add shaved SarVecchio +2

GF | Gluten Free, V | Vegetarian, VE | Vegan
*Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness.

Sample Dining Menu